These cute Mini Egg Cookie Cups are cookies baked in a cupcake tin to make them into cup shapes. They are the perfect vehicles for holding the delicious chocolate ganache filling! The cookie cups are packed with milk chocolate chips and crushed Mini Eggs, and there's more Mini Eggs on top. They are a super adorable treat for Easter and so easy to make too!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I used milk chocolate chips in the cookie cups, you could use dark or white chocolate instead.
- You can also replace the crushed mini eggs in the cookie dough with chocolate chips if you'd prefer.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Mini Egg Cookie Cups
Start by mixing together the butter, caster sugar and light brown soft sugar. Add the egg and vanilla extract, and mix until combined.
Add the plain flour, baking powder, bicarbonate of soda and salt. Mix until all of the flour is mixed in. Add the chocolate chips and crushed mini eggs, mix briefly to evenly distribute them throughout the dough. Divide the dough into 12 portions and shape them into the cupcake tin.
While they are baking, make the ganache by putting the dark chocolate, double cream and butter in a bowl and microwaving until melted. Set aside to cool. When the cookie cups come out of the oven, push down the centres. When they are cool enough to handle, remove the cookie cups from the tin. Leave to cool fully. To decorate, fill them with the ganache and three Mini Eggs per cookie cups.
For the full recipe with measurements, head to the recipe card at the end of this post.
How should the cookie cups be stored and can they be frozen?
The cookie cups will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookie cups too, wrap them well or store in a freezer bag for up to 3 months.
What is the best way to crush the Mini Eggs?
I place the Mini Eggs into a bowl and use the end of a wooden rolling pin to gently, but firmly, bash them up. You can partly cover the bowl with a tea towl if you're worried about bits of Mini Eggs jumping out of the bowl! You will figure out the right pressure to use after a few bashes. Or, you can put them in a ziploc style bag and bash them from the outside with a rolling pin in the same way. You can also chop them up using a sharp knife, but please do this very carefully.
Do you need any electric mixer to make this recipe?
While an electric mixer is helpful in making these cookie cups and will give the best results, you don't need one to make them. You can absolutely make the cookie cups by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookie cups.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread instead of butter for the cookie cups. I recommend the block style ones, I like Flora Plant. You will also need to use dairy free milk chocolate chips and a dairy free alternative to Mini Eggs. For the ganache, you will need to use a dairy free alternative to double cream, dairy free butter and a dairy free dark chocolate. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Mini Egg Cookie Cups:
- I find it much easier to remove the cookie cups from the tin if you line it with the baking paper strips like. You could also use cake release spray. It is also easier to remove them when they are still slightly warm.
- Instead of chocolate ganache, you could fill the cookie cups with ice cream, caramel sauce, warmed Nutella or Biscoff spread, or whipped cream.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Measuring spoons
- Cupcake tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Stand mixer
- Pastry tamper
- Mini Eggs
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More mini egg recipes...
Mini Egg Cookie Cups
Ingredients
For the cookie cups
- 100 g Butter softened, unsalted
- 100 g Caster sugar
- 65 g Light brown soft sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 215 g Plain flour
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- ¼ tsp Salt
- 100 g Milk chocolate chips
- 100 g Mini Eggs crushed
For the ganache filling
- 125 ml Double cream
- 125 g Dark chocolate
- 15 g Butter
For decoration
- 36 Mini Eggs
Instructions
- Preheat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
- Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
- Add the egg and vanilla extract and mix in
- Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in
- Add in the crushed Mini Eggs and milk chocolate chips, and mix briefly until evenly distributed
- Divide the dough into 12 equal portions – I weighed the dough and used 62g per cookie cup
- Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
- Bake for 12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, then leave to cool fully on a cooling rack
- While they are baking, make the ganache by placing the dark chocolate, butter and double cream into a microwave safe bowl. Microwave for 20 seconds on high (I used a 900W microwave). Then stir well. Microwave in 10 second blasts, stirring between each one, until the ganache is smooth and glossy. Set it aside to cool and thicken
- To decorate, pipe or spoon the ganache into the cookie cups, then add three mini eggs in the middle
- Store leftovers in an airtight container and eat within 3-4 days
Notes
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I used milk chocolate chips in the cookie cups, you could use dark or white chocolate instead.
- You can also replace the crushed mini eggs in the cookie dough with chocolate chips if you'd prefer.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Abah Akala Mathias
❤❤❤❤❤ I love it
Sian
Can these be frozen and defrosted in any way? Thank 🙂
thebakingexplorer
Hi Sian, yes they can be frozen, there is a section about freezing them in the post above. Just defrost at room temp.
Martina
Absolutely gorgeous! A big hit with the whole family 🙂
Neha
Would any dark chocolate work for the ganache? Which one do you generally use?
thebakingexplorer
Most I've used worked, and I've tried cheap and expensive ones. Just make sure to use proper chocolate and not baking/cooking chocolate.